Saturday, November 21, 2009

Double Dressed Swiss Chard Salad & Creamy Sweet Mustard Vinaigrette

One of my most recent intense food loves is Swiss Chard. Not only is it a wonderful source of calcium, protein, fiber, and a plethora of other fabulous vitamins, Swiss Chard is SO tasty! It's texture is versatile, it's flavor non-combative, and it's nutrients are very rich. So, of course I've been making a point to include this wonderful veggie in my "daily dark green" intake.
Double Dressed Swiss Chard Salad 
& Creamy Sweet Mustard Vinaigrette
(** See Below for Substitutes)

Step 1. 
The Salad
5-6 Stalks of Swiss Chard, stems removed, roughly chopped, and massaged for about 3 minutes
1/2 c Shredded Carrot
**1/2 c Shredded Parsnip - dehydrated, soaked in warm water for 5 minutes, then drained
**1/4 c dried blueberries - soaked in warm water for 5 minutes, then drained
Toss salad with 2 tbsp Extra Virgin Olive Oil, a drizzle of Balsamic, and Sea Salt & Cracked Pepper.
**Sub fresh Parsnip for dehydrated, however if you do I recommend soaking the shredded Parsnip overnight in room temp water to remove most of the starch.
**Sub fresh blueberries for dehydrated, or just about any other berry if you feel so inclined.  
Step 2.
Creamy Sweet Mustard Vinaigrette
This makes a good amount of dressing. Store it in an air tight container in your fridge - it should keep for up to a month, or maybe a tad longer.
1/2 c Apple Cidar Vinegar or Balsamic Vinegar
3 heaping Tbsp White Mustard //or// Mustard of Choice
2 tsp Onion Powder
8 Medjool Dates - pits removed
1 tsp dried Tarragon
1 tsp dried Parsley
1/2 c Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/2 tsp Cracked pepper
1/2 c Cashews
1 and 1/4 c water
Process for roughly 3 minutes, until smooth and creamy. 
Enjoy over your favorite salad!

Sarahfae - Atv


  1. This is an interesting recipe, as much as I love Swiss Chard I've never eaten it raw. Does massaging it help?

    I'm going to have to give this a try.

  2. I personally think it's the perfect lettuce substitute for just about any salad - massaged or not. When you massage the green it just tenderizes a bit - giving it an almost "wilted" texture. The only thing I'd be sure to do is remove the stem. Unfortunately I haven't found an enjoyable way to eat that part of Swiss Chard raw...but I'm working on it, because I hate to throw away food. :)

    Thanks for the comment!

    1. Use the stems cooked in soups or stews, anyway you would use celery.

  3. Oh my. I am so, SO making this tomorrow. I have a ton of chard in my lil' fridge. Thanks for the recipe!

  4. That looks beautiful and tasty! Thanks for the recipe :)

  5. yay! comments!

    Let me know how it turns out Shel - if you do use non dehydrated parsnip then be sure to shred it fairly thin...this will help make the raw texture less harsh. You could always blanch the parsnip too...if you wanted.

    Thank you for the comment Kathy :)

  6. Why is it called "Sweet Mustard Vinaigrette" when there is no mustard in it?

  7. OMG! This is Hilarious Beenjamin!
    I had to pull up my original hard-copy of this recipe to make sure I wasn't seeing things wrong. Thank you so much for catching this - I'm editing it right now!

  8. I haven't tried this with swiss chard, but I chop up rainbow chard stems and add them to salads in the same way I use celery. Makes for a tasty and colorful addition to the mix :)

  9. I'm trying a variation of this out on some fellow cooks/proprieters tomorrow. Also, have a couple of vegans attending a party of carnivores, so I can provide them something that sounds absolutely fabulous. I'm adding strawberries, dried apricots, fresh blueberries, dropping the parsnips for jicama. And I will be using the vinaigrette on many things now and in the future. Thank you. Can't wait to try this!

  10. This was the hit of the party! I even was pleasantly surprised to have the kids come back for seconds and even thirds. Amazing how the dressing removes the bitter flavor that chard has when raw. I will be making this again and again!!